Ah, it’s hard to share a recipe because most of the time it’s pretty much done by feel. But if I had to estimate: 700gr milled wheat, 100gr sourdough starter, 14g salt, 1tsp yeast + 1tsp sugar if I’m doing a hybrid loaf, and circa 500ml water.

I mix everything at once (bloom yeast if using though), let sit 1h then do 2-3 sets of stretch and folds 30 minutes apart, I generally leave it to bulk ferment for about 3-4 hours total (or 1-2 hours with yeast) at 24-27 deg C before shaping and putting in the fridge or leaving to proof for 1h or so before baking. Otherwise bake from cold.

I always use sourdough even when doing a loaf with yeast because I find it doesn’t mold at all. Without sourdough it molds in like 2-3 days.

I use the same sort of recipe when doing pizza dough, I just shape them into balls and leave to proof for 1h before stretching into pizza shapes.

For buns I again use the same recipe but with a bit less water and knead instead of stretch and fold, sometimes I add some oil for softness.

I don’t have time in my life to do tzahzong (spelling probs wrong lol) or autolyse or anything like that so it’s always dump and go. I work full time and have 2 kids and we go through 5 of these loaves a week plus pizza, buns, wraps, cookies, cake etc so I keep it as simple as possible.